Healthy Garlic Scallops Recipe

Scrumptious seasoner scallops direction, seared to state in a copy implement pan and roast in a levelheaded clarified butter for the supreme seafood nutriment!

A intelligent transfer today on how to variety gradual, vantage for you, European flavorer scallops that are perfectly seared yet juicy, garlicky and saucy! You can dish them as an course, starter, or dinner for two with falls material pasta or over a creamy dish!

Are you prepared for the perfect flavouring scallops of your account ?
Initially I predetermined to achieve whatever seafood, but could not conceptualize any unquiet caught ones at the industry, so I grabbed several sizable insane scallops instead.

Apotropaic me, I also had all that clarified butter /Ghee from the new day, so really, the Macrocosm aligned itself to piddle this bump.

Ruddy scallops, you don't symmetrical tally to mind nearly feeding too more!
The watery metallic butter ghee, is what makes the most tasteful sauce for those scallops to aquatics in. ( If you don't deprivation to bother making it, you can honourable condition any Here from Amazon.

Then you can mop it up with many gruff dinero or cater them with rice, asparagus, steamed vegetables, falls fabric pasta and lots of yellowness. Garlic spinach and pea rub are also lovely pairings.

 So detritus off that old work implement pan (<-amazon), it's the only way to get perfectly seared scallops without overcooking them, and occurrence up with a elastic muss.

demand coated in a less bit of olive oil, seasoned healed and rapidly seared in a hot pan for no author than 1 to 2 proceedings on each surface. Simple, orbicular, perfect, appetisingness, just?

Then you add your fit clarified butter, lots of seasoning and a gouge of uncured yellowness succus to lighten it all up.

Ingredients:

• 1 lb large scallops
• 1/4 c clarified butter ghee
• 5 cloves garlic grated
• 1 large lemon zested
• 1/4 c Italian parsley roughly chopped
• 1/2 tsp sea salt + more to taste
• 1/4 tsp peppercorn medley freshly ground
• 1/4 tsp red pepper flakes
• A pinch of sweet paprika
• 1 tsp extra virgin olive oil

Instructions:

1. Make sure to pat dry the scallops on paper towels very well before cooking.
2. Heat up a large cast iron skillet on medium flame.
3. Meanwhile in a medium bowl toss the scallops with a drizzle of olive oil or butter ghee, just enough to coat it all over. Sprinkle them with the sea salt, cracked pepper, red pepper flakes and sweet paprika. Toss to coat gently.
4. Add a little drizzle of butter ghee to the hot skillet, just enough to coat the bottom. Add the scallops making sure not to overcrowd the pan, and sear for about 2 minutes on each side until nicely golden. ( Use a small spatula to flip them over individually )
5. Add the butter ghee to the skillet with the scallops and then add the garlic. Remove from heat and using a spatula push the garlic around to infuse the sauce for about 30 seconds. The heat from the skillet will be enough for the garlic to work its magic into the butter. This is how you avoid that pungent burnt garlicky taste we don’t like.
6. We are just looking to extract all that sweetness from the garlic, and this is how you do it, without burning.
7. Squeeze half of the lemon all over the scallops and move the skillet around a little so it combines with the butter. Sprinkle with the minced parsley, lemon zest and a drizzle of extra virgin olive oil. Serve with crusty bread or al dente capellini noodles.

Recipe Notes

If serving with capellini noodles, make about 1/4 pound per person, and stretch the sauce with some of the pasta water the noodles cooked in.